Coconut & Turmeric AirFried Chicken

Yesterday was a really busy day for me and lucky me that I marinated the chicken the night before. Reached home around 6 PM and then I need to continue my work and to attend a conference call. Finally, at 8 PM only I start cooking dinner for my family.

Back to the AirFried chicken and let's forget about my work for now...LOL!

This is a simple dish to prepare because the all the cutting, chopping and pounding (or blending) was done the night before...haha...so all I need to do is to pop those chicken into the AirFryer and let it do the work.

I forget to take the picture of the bottom of the AirFryer to show how oil-free this recipe is......not one single drop of oil on the bottom pan! I de-skin the whole chicken leg because I wanted a healthy and almost fat-free AirFried chicken (yes I know with AirFryer it is better to leave the skin on!).

A very simple dish, yummy and juicy chicken bursting with flavor that will make your taste buds dance! And I also prepared the Mickey Mouse Dinner set for my little darling! (Recipe for the Mustard-Yogurt Dip is found at the bottom of this post)

Coconut & Turmeric AirFried Chicken

3 pcs Whole Chicken Leg (de-skin or with skin is totally up to you!)

50gm Pure Coconut Paste (alternatively, 50ml Coconut Milk)

4-5 tsp Ground Turmeric

50gm Old Ginger

50gm Galangal (a.k.a. Lengkuas)

3/4 tbsp Salt (less salt option: 1/2 tbsp)

Direction:

Pound or blend all the ingredients, except the chicken meat.

Cut a few slits on the chicken leg especially on the thick parts (will help the chicken to absorb the flavor when marinating).

Combine chicken with blended ingredients and leave it to marinate for at least 4 hours or overnight. Be sure to wrap it with cling film and keep it in the refrigerator.

Preheat the AirFryer at 190°C. AirFry the chicken for 20-25 minutes and flip over at half-time.